These are the BEST M&M Cookies! Super soft, chewy, crispy edges and full of chocolate. These M&M cookies are a family favorite and taste like they came straight from a bakery!
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Table of Contents
Soft & Chewy M&M Cookies
These chocolate chip M&M cookies are one of the best classic cookies out there!
- Easy. This recipe comes together in 30 minutes in one bowl.
- Full of chocolate. These cookies are filled with chocolate chips & M&M’s adding the perfect balance to this chewy cookie.
- Variations. This dough also makes great mini m&m cookies and a M&M cookie cake! Use holiday colors for M&M Christmas cookies.
Ingredients
Below are the ingredients need to make this easy M&M cookie recipe. Many of these ingredients are pantry staples that you already have on hand.
Scroll down for the printable M&M cookie recipe and video tutorial.
- Unsalted butter: I prefer to use unsalted to control the amount of salt.
- Baking staples: Butter, sugar, flour, baking soda, salt and eggs.
- Light brown sugar: I love mixing brown sugar into my cookies for the perfect flavor.
- Vanilla: I like to use a pure vanilla extract to bring out the flavor.
- Chocolate chips: Semi-sweet are my personal favorite for this recipe.
- M&M’s: I prefer to use the regular m&m candies, unless there is a holiday coming up.
How To Make M&M Cookies
- Using a stand mixer, cream together butter and sugars for 1 minute in a large bowl using the paddle attachment. Add in eggs and vanilla and mix.
- Next add flour, baking soda and salt and whisk until combined. Fold in both chocolate chips and M&M’s to the flour mixture. Refrigerate dough for 15-30 minutes. By chilling the dough it helps them to not fall flat.
- Scoop cookie dough with large cookie scoop onto two baking sheets lined with baking mats or parchment paper, about 2 inches apart. Place extra M&M’s on top.
- Bake M&M cookies at 375°F for 8-10 minutes, until tops are barely golden. Let set on pan for 2 minutes, then move to cooling wire racks.
Quick Tips
Before you get started baking, check out my tips below. Follow these simple tricks and you’ll have the BEST M&M cookies in no time!
- Refrigerate the dough, to help them stay thick and chewy.
- Use a large cookie scoop to scoop dough onto baking sheet. This ensures the M&M cookies are all equal size.
- Add extra M&M’s on top once the dough balls have been formed.
- Bake at 375°F to get them crispy around the edges, yet keeping them soft inside.
- Allow the M&M cookies to set on the pan for 2-3 minutes before moving them to a cooling rack.
Frequently Asked Questions
Yes you can use regular or mini baking m&m’s. They both work great!
The outside shell prevents them from melting into the cookie.
You may have not added enough flour. If your dough is too sticky, add a couple Tablespoons more flour. To make them not flat you can also refrigerate the dough for 1 hour. The oven could also be too hot. If your oven runs hot, bump it down 15 degrees.
Immediately when the cookies come out of the oven use a round cookie cutter or round glass placed directly over the cookie and use a circular motion to bump the edges of the cookie into a round shape. Just a reminder that your cookies must be warm!
Make Ahead and Freezing
Yes, these M&M cookies freeze very well. You can either freeze the baked M&M cookies or freeze the cookie dough. If freezing baked cookies, simply let cool completely then add to ziptop bag or freezer container. Store in freezer for about 2-3 months.
If you’d rather freeze the M&M cookie dough, simply scoop out dough and add to your prepared baking sheet. Freeze for about 30 minutes, or until cookie dough balls have hardened. Then add to a ziptop bag and store in the freezer for about 2-3 months.
When ready to eat, add cookie dough balls to baking sheet while oven warms. The M&M cookies will most likely need to bake a few minutes longer than usual since the dough was frozen.
More M&M Desserts:
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M&M Cookie Recipe
Video
Ingredients
- 1 cup unsalted butter , just barely softened
- 1 cup light brown sugar , packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup M&M’s , plus more for tops if desired
Instructions
- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
- Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 60 minutes (up to 24 hours) if time allows.
- Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
- Bake for 7-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack. Store in an airtight container for up to 3 days.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
M&M cookies variations
We love to make different variations of these M&M cookies for all of the holidays. For some reason, the holiday M&M’s just taste better. IS IT JUST ME?! I feel like I’ve had a conversation about this with a few friends and we all agree.
We made these 4th of July cookies with red white and blue M&M’s and everyone loved them! You can also make holiday variations for Valentine’s Day, Easter, St. Patrick’s Day, Halloween and Christmas M&M cookies. Sometimes I like to turn them into festive M&M cookie bars or even make a layered M&M cookie mix in a jar to give as a holiday gift!
This recipe is amaxing! I have made it twice and everyone raves about it. Thanks for sharing!
I’m so glad it has been a hit! Thanks for your comment Sherry!
These are seriously the best cookies ever! So easy to make and so delicious! Froze a bunch of dough balls for baking later.
I’m so glad you loved them!
Thank you for this awesome recipe! We are making 15 dozen of these for our church and they turned out great!
Of course! I’m so glad you enjoy these!
Wonderful recipe! I didn’t have light brown sugar, substituted with dark brown sugar and used 3/4 cup with 1 cup granulated sugar and they turned out great! Will absolutely make again.
I’m glad they worked well with your substitutions! Thanks for your comment and review kylie!
I’m not a sweets person but the cookies came out amazing the kids are so in love with the biggest smiles on their little faces 🥰
I’m so glad they were a hit! :)
We use a bit less sugar and chocolate chips and they are still a huge hit!
So glad they are a hit! :)
I use this as my base for tons of cookies only change I made was to add a bit of cream of tarter.
These cookies turned out perfect!
I’m so glad you enjoyed them! :)
These cookies are awesome!! I’m very particular with my baking, and was very pleased with this recipe. Thank you!
I’m so glad you enjoyed them! :)
really good i love it
Probably the best cookie recipe ever. And I’m a chocolate chip cookie lover. The cookies were perfectly chewy and stayed that way for days, just in a tin with tinfoil on top. I’ll make these every time.
I’m so glad you enjoyed them! Thank you for leaving a comment and review Carrie!
Just out of oven, look amazing.
Glad you tried them! Thanks for your review!
Theses cookies are so yummy! They don’t last long around our house! Thanks for sharing this amazing recipe!
I’m so glad you enjoyed them! Thanks for leaving a comment and review. :)
I wanted to know many cookies this recipe usually makes
2 dozen!
very good easy
This is a delicious cookie recipe, thank you for sharing.
You’re welcome! I’m glad you enjoyed them!
These are amazing!!! Gooey and perfect!
So glad you enjoyed them! :)
The 4th time I made these (because they always disappear so fast) my mixer had broken so I mixed everything by hand. Whole ‘nother level of deliciousness! They were fluffier when I mixed by hand.
Thanks for sharing! I’m so glad you enjoyed them and that they were even fluffier! :)